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| 2 1/2 Tasse | Uncooked penne pasta |
| 1/2 Tasse | Low-salt chicken broth |
| 1 Tasse | Frozen green peas, thawed and divided |
| 1 Esslöffel | olive oil |
| 1 | cloves garlic minced |
| 1 1/2 Tasse | Diagonally sliced asparagus, (1/2-inch) |
| 3/4 x ca. 450 g | Skinned boned chicken breasts, cut into 1/2-inch pieces |
| 1/2 Teelöffel | salt |
| 1/4 Tasse | Grated Romano or Parmesan cheese |
| 1/2 Teelöffel | pepper |
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Cook the pasta in a large Dutch oven according to package directions, omitting salt and fat.
Drain in a colander; set aside.
Place the broth and 1/2 cup peas in a blender; process until smooth. Set aside.
Heat oil in pan over medium-high heat. Add garlic; saute 30 seconds. Add asparagus and chicken; saute 4 minutes or until chicken is done. Add pea puree, remaining peas, and salt; stir well. Stir in pasta; bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat. Add cheese and pepper; toss well. Yield: 4 servings (serving size: 1-1/2 cups).
Per serving: 409 Calories; 7g Fat (15% calories from fat); 30g Protein; 56g Carbohydrate; 43mg Cholesterol; 514mg Sodium
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